Midwest artisinal creamery wins cheese honors
- By Barbara Wylan Sefton
Special to the Tribune
Published February 4, 2004
MANCHESTER, Mich. -- Judges did more than take note when they tasted the smooth, clean flavor of Zingerman's Creamery cream cheese during the 2003 American Cheese Society's 20th Annual Conference in San Francisco in August.
After sampling entries from some of the finest cheesemakers around, the judges awarded the two-man creamery from Manchester first place for best fresh unripened cow's milk cheese in North America.
How did this small creamery, founded just two years ago, come to be singled out by one of the most prestigious cheese competitions in the world? The answer is as old-fashioned as the creamery's approach--they make cheese the way it was made 100 years ago.
Using old-style artisan techniques, the cheese is hand-ladled in small batches from local organic milk, sea salt, vegetarian rennet and cream. There are no preservatives or added ingredients such as gums or stabilizers--no mechanical extrusion.